Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Equipment not maintained.
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
Single-service/use items properly handled to protect food-/lip-contact surfaces
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Routine
|
Apr 18, 2008
|
87 |
-
Manual Warewashing, Hot Water Sanitization - Equipment is not maintained in a state of repair and condition that meets the requirements according to the Food Code.
|
Routine
|
Oct 21, 2008
|
95 |
-
Manual Warewashing, Hot Water Sanitization - Equipment is not maintained in a state of repair and condition that meets the requirements according to the Food Code.
|
Routine
|
Apr 7, 2009
|
95 |
-
Concentration of sanitizer solution determined by use of test kit
-
Manual Warewashing, Hot Water Sanitization - Equipment is not maintained in a state of repair and condition that meets the requirements according to the Food Code.
|
Routine
|
Oct 27, 2009
|
94 |
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
|
Routine
|
Mar 25, 2010
|
95 |
-
Air gap provided between water supply inlet & flood level rim of plumbing fixture *
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
Thermometer for testing sanitizing water temperature &/or test kit for measuring sanitizer concentration provided
|
Routine
|
Oct 14, 2010
|
89 |
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